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Korean Popcorn Chicken
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Korean Popcorn Chicken

40 Min.Für 3Nutri-Score D€€
von @zachs.foods31 Importe2 Mal gekocht
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was Sie brauchen

Zutaten

3 Personen
  • chicken thighs (cut into 1-inch dice)Fleisch450 g
  • egg (beaten)Milchprodukte1 Stück
  • flourGetreide24 g
  • cornstarchVorräte24 g
  • saltGewürze3 g
  • black pepper (ground)Gewürze1 g
  • garlic powderGewürze3 g
  • ginger powderGewürze2 g
  • vegetable oil (for frying)Vorräte750 ml
  • ketchupVorräte60 ml
  • soy sauce (low sodium)Vorräte15 ml
  • sesame oilVorräte5 ml
  • gochujangVorräte20 g
  • rice vinegarVorräte10 ml
  • brown sugarVorräte50 g
  • butterMilchprodukte28 g

pro Portion

Nährwerte

489kcal

Kohlenhydrate
35 g
Eiweiß
16 g
Fett
32 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Rührschüssel ×2
  • Bratpfanne ×2
  • Kochtopf
  • Schaumlöffel
  • Küchenthermometer

Schritt für Schritt

Zubereitung

  1. Coat the chicken

    • Cut the chicken thighs into 1-inch pieces.
    • In a bowl, combine the egg, cornstarch, flour, salt, pepper, garlic powder and ginger powder.
    • Add the chicken and mix until every piece is evenly coated.
    Schritt 1

  2. Mix the sauce

    • In a bowl, stir together the ketchup, soy sauce, sesame oil, gochujang, rice vinegar and brown sugar until smooth.
    Schritt 2

  3. First fry

    • Heat the vegetable oil in a pot to about 175 °C.
    • Fry the chicken pieces in batches until lightly golden.
    • Lift out and drain on a rack or paper towels.
    Schritt 3

  4. Second fry for crispiness

    • Let the chicken rest for a couple of minutes.
    • Return the pieces to the hot oil for a second fry until deeply crispy.
    • Drain again.
    Schritt 4

  5. Glaze the chicken

    • Melt the butter in a clean pan over low heat.
    • Pour in the sauce mixture and let it come to a light bubble.
    • Add the fried chicken and toss to coat evenly in the glaze.
    Schritt 5
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